Emilie Meyer
Cooking the perfect steak can be challenging, even for experienced cooks. One of the best ways to cook a steak is by pan-searing it. This involves heating a pan to a high temperature, adding oil or butter, and cooking the steak on both sides until golden brown and cooked to the desired temperature. The key to a perfect steak is to get a good sear on the outside while keeping the inside juicy and tender. To season a pan steak, it is recommended to pat the steak dry with a paper towel and season generously with salt and pepper.
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What You'll Learn
How to prepare the steak before seasoning
Preparing your steak before seasoning involves several steps, from choosing the right cut to drying and brining the meat.
Firstly, it is important to select a good-quality steak with the right cut, grade, and age. Popular cuts include T-bone, ribeye, and fillet, known for their excellent marbling, which results in a richer flavour and more tender texture. When choosing a steak, look for one with good colour, firmness, and fat distribution.
Before seasoning, it is crucial to dry the steak thoroughly. Use paper towels or a clean cloth to blot the surface and remove any moisture. This step is essential as surface moisture prevents the formation of a good crust and makes it challenging to achieve a proper sear.
Some chefs recommend an additional step of dry brining the steak, especially for larger cuts of meat. For dry brining, coat the steak with salt and place it on a drying rack in the fridge for 24 hours or even a few days to a week. This process draws out moisture, dries the surface, and intensifies the flavour, making it easier to achieve a good crust during cooking.
If you have the time, you can also try marinating your steak before seasoning. Marinades add flavour and moisture to the meat. Use an acidic marinade to break down the muscle fibres and infuse the steak with flavour. You can marinate the steak for several hours or overnight before cooking.
Finally, it is recommended to bring the steak to room temperature before seasoning. Remove the steak from the fridge about 15 to 30 minutes before cooking to ensure it cooks more evenly. This step helps prevent the centre of the steak from remaining cold while the outer layers get overcooked.
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The best salt to use for seasoning
When it comes to seasoning a steak, salt is an essential ingredient. But with so many different types of salt available, which one is the best for seasoning a steak?
Kosher salt is a popular choice for seasoning steak due to its large grains that distribute more easily and cling better to the meat's surface than fine table salt. Specifically, Diamond Crystal kosher salt is favoured for its fragile, hollow, concave grains formed through evaporation, which make it easier to pinch, break up and distribute evenly over the steak. Its structure also means it is more likely to adhere to the meat, leading to more even seasoning.
However, some people prefer to use coarse ground pink Himalayan salt or sea salt to season their steaks. One way to ensure an even coating is to hold your hand 12 inches above the steak and sprinkle the salt from a height. This technique helps to ensure the salt is distributed evenly and completely over the meat.
Regardless of the type of salt you choose, it is important to season the steak liberally and allow it to rest for a period of time before cooking. This gives the salt time to draw out the juices from the meat, which are then re-absorbed, guaranteeing better browning during cooking.
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How to season the steak
To season a steak, you'll need salt and pepper at the very least. Some recipes also call for a dry rub of onion and garlic powder and paprika.
If you're using a dry rub, combine your chosen spices in a bowl and set aside. Take your steak out of the fridge 30 to 45 minutes before cooking and let it come up to room temperature. Pat the steak dry with paper towels, then rub it with olive oil to help the dry rub stick. Sprinkle the dry rub onto the steak, making sure to cover all sides.
If you're just using salt and pepper, make sure your steak is at room temperature, then pat it dry with paper towels. Season generously with salt and pepper, again ensuring you cover all sides.
If you want to add extra flavour, you can salt your steak and leave it uncovered in the refrigerator overnight. This will give the salt time to be reabsorbed into the meat, guaranteeing better browning.
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How long to season the steak for
The length of time you season a steak for depends on the type of salt used and how far in advance you are planning.
If you are using coarse kosher salt, it is recommended to season your steak between 30 minutes and 36 hours before cooking. This is because the shape of coarse kosher salt makes it ideal for absorbing into steak (or any meat for that matter) and clinging to those molecules. Because it is both light and coarse, it’s easier to avoid over-salting.
If you are using regular table salt, it is recommended to season your steak for a shorter period, between 30 minutes and 1 hour, as the finer grains can cause you to over-salt.
Some people prefer to season their steak just before cooking, as this can help to draw moisture out of the steak and improve browning. However, others argue that this is the worst way to do it, as it doesn't give the steak enough time to absorb the seasoning.
If you have the time, it is recommended to season your steak for at least 40 minutes or even overnight for the best results. This will give the salt enough time to work its way deeper into the muscle structure of the meat, resulting in more built-in seasoning.
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How to cook the steak after seasoning
Now that your steak is seasoned, it's time to cook it!
First, heat a high-heat oil like avocado oil or vegetable oil in a cast-iron skillet or stainless-steel pan over medium-high heat. You'll know the oil is hot enough when it shimmers or glistens.
Next, carefully place your seasoned steak in the pan, releasing it away from you to avoid oil splatter. Listen for a sizzle, and leave the steak undisturbed for a few minutes to develop a golden-brown crust.
Once the steak easily releases from the pan and has a deep brown colour on the bottom, it's time to flip. Use tongs to flip the steak and cook the other side for another 3 to 4 minutes for rare to medium-rare. For a medium steak, cook until the internal temperature reaches 130°F (54°C). If you like your steak well-done, simply cook it a bit longer, but be careful not to overcook it.
During the last minute of cooking, add butter, aromatics like garlic, and fresh thyme to the pan for extra flavour. You can also sear the edges of the steak by holding it sideways with tongs for about a minute per edge.
Finally, remove the steak from the pan and let it rest in a warm place for at least 5 minutes before serving. This allows the juices to redistribute, ensuring a juicy and tender steak. Enjoy your perfectly cooked steak!
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